Rich Chocolate Torte

Here’s a gorgeously rich and unctuous chocolate cake that’s relatively easy to make and even easier to eat. What’s more it’s flourless, so OK for most gluten intolerant cake-lovers.

Serves: 10 – 12 depending how hungry or greedy everyone is.

Time: Preparation, about 30 – 35 min; baking likewise; plus decorating time

Level: Quite easy

Need: A 20cm/8” square baking tin

Ingredients for the basic torte

  • 85g/3oz butter
  • 125g/4½oz  dark chocolate
  • 5 medium eggs, separated
  • 125g/4½oz ground almonds
  • Pinch of salt
  • 75g/2½oz  caster sugar
  • Cocoa powder for lining and dusting (optional)

Ingredients for a ganache

  • 100g/3½oz  dark chocolate
  • 25ml/¾fl oz cream
  • 25g/¾oz butter

Method

1. Preheat the oven to 170°C / fan 150°C / 325°F / Gas 3. Butter the sides and bottom of the tin and add parchment to the bottom then dust lightly inside with cocoa powder.

2. Melt the butter and chocolate together in a bain marie, stir well and leave to cool a little.

3. Stir in the egg yolks and ground almonds.

4. Put the egg whites in a clean glass or metal bowl with a pinch of salt and whisk until soft peaks form. Gradually add the sugar and continue whisking until stiff peaks are formed.

5. Stir two tablespoons of the whisked egg whites into the chocolate mixture to loosen it, then carefully fold in the rest, using a large metal spoon or sharp edged spatula.

6. Spoon the mixture into the prepared tin and gently level the surface. Bake for 30 – 35 minutes until risen and firm. The edges should start to pull away from inside the tin.

7. Cool in the tin. One option now is to dust the top with cocoa powder and serve.

8. To ganache the cake, melt the remaining chocolate in a bain marie with the cream and butter, stirring occasionally. Leave it to cool a little then pour and/or brush it over the cake and on the sides.

9. There are many decorating possibilities; in fact it looks quite good with no decoration at all, for an elegant “less-is-more” look. On this version I used a simple leaf cutter to stamp out yellow fondant leaves. This was a quick and easy option, but more elaborate chocolate work – e.g. scrolls, flowers, a lattice – would be good too.

I hope you enjoy this lovely cake. If you want to see more chocolate cake recipes click here.  Meanwhile, here are some of my favourites that I think you’ll love as well:

Chocolate and Orange Marbled Ring Cake

Chocolate Lime and Orange Cake

Fruit and Nut Flake Cake

Also, please have a look at my site for lots of other recipes, sweet and savoury. If you’d like to comment or ask a question please do, via the contact page.

Whatever you bake, I hope it’s great

Happy Baking

Ian